Great pizza starts with Thermomix pizza dough
I believe pizza dough is a canvas for culinary creativity. This fact was driven home soon after Thermomix moved into my kitchen. In fact, I fairly swooned the first time I tried making pizza dough with Thermomix because it was so easy and such fun. I was gobsmacked at how supple and stretchy the dough was — achieved at virtually no cost, no effort, and in such quick time. That day I took full advantage of the dough and had my way with it. I played my heart out. Calling on a lifetime of ‘learned’ pizza twirling skills from TV and movie chefs, I tried it all. I spun, flung, and daringly danced the dough aloft while proclaiming love for Thermomix, Vorwerk, and my lucky place in the universe. Pizza never tasted so good.
Since then I’ve tried various pizza dough recipes: using honey instead of sugar, beer instead of water, and various combinations of grains and flours. I have yet to make Quirky Jo’s gluten-free pizza but that is next on the list. The recipe I return to most often is shown below — it’s a personal variation of the one found in the Australian Thermomix cookbook, “Everyday Cooking… for Every Family” (EDC). It is a most basic, most reliable, quick and easy recipe for Thermomix pizza dough.
Pizza dough as a culinary canvas for your creativity! Most Thermomix fans will already know how fun, easy, and inexpensive it is to make great pizza with Thermomix and if you count yourself among these there is no need to read further. But for beginning Thermomix users, and those who don’t yet own Thermomix, let this page serve as a tease. Home-made pizza is in your creative control. It can be healthy — or not so much. Meaty or vegetarian. Savoury, sweet, or both. It’s easy to make multiple batches for birthday parties and family gatherings. You can use tomato sauce, or not. Use a little cheese, use a lot, or none at all. Consider adding leftover chicken bits, seafood, chopped vegetables, pulses(!), or fruit. Grab some herbs from the garden or the spice jar. Don’t measure, just do it.
Try something you’ve never done before. The satisfaction of easily making pizza flats, and adding to them whimsically or thoughtfully with the ingredients at hand is an extremely gratifying process. It’s one I wish for you to recreate in your own kitchens. Why not turn on some music and experience the sublime pleasure of making something by hand, playing with your ingredients, filling your home with heady fresh baked aromas, and sharing the love with someone across the table.
- 280 g. water or milk (or combination thereof)
- 1 Tbsp granulated yeast (instant or regular)
- 25 g. oil
- 500 g. regular plain flour
- 2 tsp. salt
- corn meal (optional, for spreading on baking sheet)
- Put water/milk, and oil into Thermomix bowl and mix for 30 seconds/37°C/speed 2.
- Add yeast and mix for 5 seconds/speed 2.
- Add flour and salt and mix for 6 seconds/speed 8.
- Knead dough for 2 minutes on interval speed.
- Remove dough, form into a ball, and place into a slightly greased bowl or baking mat to rise till doubled (about 30-60 minutes, depending on yeast type used.) See additional tip about rising below.
- Divide dough in half (for two large pizzas, or into four if making smaller individual sized pizzas) and allow dough to rest for 15 minutes and then form into pizza shape using hands and/or rolling pin before fitting it to the baking pan or pizza stone. (See additional tip about cornmeal below)
- Add toppings of choice and bake in a hot oven at about 220°C (425°F) for about 20 minutes. Timing will depend on toppings used.
about corn meal: I always sprinkle a small handfull of cornmeal to the baking pan before stretching the dough into shape. This adds a nice, ever-so-slight crunchy texture to the bottom of the pizza and helps keep it from sticking to the pan.
about storing dough: If this batch of dough is more than you need in one day, wrap the extra in cling film and store in fridge until the next day. Knead for 30 seconds to re-awaken the dough before using.
- consider using Odette’s Onion Jam as an alternate to traditional tomato sauce, also works well when mixed with a little cream cheese
- see Quirky Cooking for gluten-free pizza base recipe
- more Thermomix pizza recipes coming soon, watch this page (or follow on Twitter, facebook, or email)
- Are you an experienced Thermomix cook? Share your pizza experiences and ideas by comment below…